Method for manufacturing spicy dried mutton

A production method and technology of mutton, applied in the direction of meat/fish preservation, food preparation, freezing/cooling preservation of meat/fish, etc., can solve the problems of single, inconvenient to carry, thin taste, etc., to achieve the removal of fishy smell, elasticity Good, Nutritious Effects

Inactive Publication Date: 2013-11-20
浦北县广源食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Li Shizhen said in "Compendium of Materia Medica": "Mutton can warm the middle and nourish the deficiency, nourish the middle and nourish the qi, appetize and keep fit, nourish the kidney qi, nourish the gallbladder and improve eyesight, and treat fatigue and cold. The main products are stewed, braised and baked products, which have shortcomings such as thin taste and inconvenient to carry, which cannot meet people's needs for natural flavors, and need to be further improved and perfected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for preparing spicy dried lamb, its steps are as follows:

[0019] (1) Remove the skin and fat of fresh lamb, trim it into shape, and place it at 2°C for acid removal treatment;

[0020] (2) Take 3 parts by weight of cooking wine, 6 parts by weight of pepper water, 9 parts by weight of ginger juice, 5 parts by weight of green onion powder, 1 part by weight of monosodium glutamate, 6 parts by weight of soy sauce, 12 parts by weight of white sugar, 3 parts by weight of dried tangerine peel and 60 parts by weight Mix parts by weight of water to make juice for later use;

[0021] (3) Cut the trimmed mutton into 3mm thick slices with a slicer;

[0022] (4) Put the meat slices in the sauce and soak for 130 minutes, then increase the temperature of the sauce to 50°C to cook the meat slices for 30 minutes, take the meat slices out and drain them and place them in the freezer at -3°C for 17 minutes;

[0023] (5) Take 7 parts by weight of green onion powder, 6 parts by weight of ...

Embodiment 2

[0028] (1) Remove the skin and fat of fresh lamb, trim it into shape, and place it at 3°C ​​for acid removal treatment;

[0029] (2) Take 6 parts by weight of cooking wine, 7 parts by weight of pepper water, 10 parts by weight of ginger juice, 5 parts by weight of green onion powder, 2 parts by weight of monosodium glutamate, 7 parts by weight of soy sauce, 13 parts by weight of white sugar, 3 parts by weight of tangerine peel paste, and 70 parts by weight Mix parts by weight of water to make juice for later use;

[0030] (3) Cut the trimmed mutton into 4mm thick slices with a slicer;

[0031] (4) Put the meat slices in the sauce and soak for 140 minutes, then increase the temperature of the sauce to 55°C to cook the meat slices for 35 minutes, take the meat slices out and drain them and place them in the refrigerator at -4°C for 18 minutes;

[0032] (5) Take 8 parts by weight of green onion powder, 7 parts by weight of ginger powder, 10 parts by weight of table salt, 4 parts by weigh...

Embodiment 3

[0037] (1) Remove the skin and fat of fresh lamb, trim it into shape, and place it at 0℃ for acid removal treatment;

[0038] (2) Take 4 parts by weight of cooking wine, 5 parts by weight of pepper water, 9 parts by weight of ginger juice, 6 parts by weight of green onion powder, 2 parts by weight of monosodium glutamate, 8 parts by weight of soy sauce, 11 parts by weight of white sugar, 4 parts by weight of tangerine peel paste, and 65 parts by weight Mix parts by weight of water to make juice for later use;

[0039] (3) Cut the trimmed mutton into 2mm thick meat slices with a slicer;

[0040] (4) Put the meat slices in the sauce and soak for 125 minutes, then increase the temperature of the sauce to 45°C to cook the meat slices for 25 minutes, take the meat slices out and drain them and place them in a refrigerator at -5°C for 16 minutes;

[0041] (5) Take 6 parts by weight of green onion powder, 4 parts by weight of ginger powder, 8 parts by weight of salt, 3 parts by weight of mon...

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PUM

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Abstract

The invention discloses a method for manufacturing spicy dried mutton. The method comprises the steps as follows: removing skin and fat of fresh mutton; trimming and molding; placing the mutton at 0-4 DEG C for acid discharge treatment; slicing the trimmed mutton into pieces; soaking the mutton slices into a sauce, steaming and freezing; rolling auxiliary materials accounting for 15-20 wt% of the mutton slices and the mutton slices in a vacuum tumbling machine; quick-freezing the mutton slices in a mould; taking out the frozen mutton and slicing the frozen mutton with a freezing microtome; and baking the mutton slices in a far infrared baking machine. The dried mutton manufactured by the method provided by the invention has aromatic flavor, rich nutrition and good elasticity, and is a delicacy indispensable to people's life.

Description

Technical field [0001] The invention belongs to the field of food processing, and specifically relates to a method for preparing spicy dried lamb. Background technique [0002] With the development of society, all kinds of livestock and poultry meat snack foods are very popular among people. Mutton is sweet, mild and tender, and contains less fat and cholesterol than pork and beef. It not only protects the body from the wind and cold, but also replenishes the body. It is effective against general wind-cold cough, chronic bronchitis, cold and cold asthma, kidney deficiency and impotence, cold abdomen, weakness and fear of cold, weak waist and knees, yellowish facial muscles, loss of qi and blood, and after illness Or postpartum body deficiency and deficiency and other deficiency symptoms have therapeutic and tonic effects. Li Shizhen said in the "Compendium of Materia Medica": "Lamb can warm the middle and nourish the deficiency, nourish the middle and nourish the qi, appetizing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L1/314A23B4/06A23B4/00A23L13/10A23L13/40A23L13/70
Inventor 米光用
Owner 浦北县广源食品有限责任公司
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